ALUMINUM COOKING DANGER

I discovered a great butcher, Clancey's in Linden Hills, Minneapolis. They are sooo nice and everything is delish. For the barley dish on top, I used two of their beef / cherry / blue cheese sausages.

Been on a whole-grain kick lately.

Ingredients:
1/2 c barley (I soaked mine during the day for shorter cooking time)
2 sausages
1/2 onion
2 cloves garlic
4 tomatoes (from a leftover can of whole tomatoes)
frozen corn
frozen peas
leftover red wine (could substitute balsamic or skip it)
olive oil

Cook barley. Towards the end, add the green peas and corn. Drain.
Heat pan; add olive oil. Sear and cook sausages. Take out of pan, let rest. Slice into bite-size pieces.
Add more oil if necessary; add onions and garlic.
Add red wine; scrape bottom of pan. Then crush up tomatoes; add to pan.
Add barley / corn / pea mixture, cook a few minutes to let the flavors marry.

Last night I made corned beef for dinner. I remember having it fairly often when we were young kids and really liking it. I have only made it 1 other time in my adult life and having to throw it out because I mistakingly trimmed off the fatty layer before cooking it. Randy does not like it all so this was the first time since our first year of marriage that I have tried it again.
This time I roasted it in the over, it was allright, I think if I ever make it again I will boil it and then maybe roast it to dry it out a bit.